Meet, connect and mingle at our bright and airy Parisian-style bistro, offering a warm welcome at any time of day with views of the Shinkansen bullet trains and glittering cityscapes. Michelin-distinguished Chef Daniel Calvert presents a dynamic menu of bistro classics and all-time favourites, ideal for power meetings, relaxed brunches and lively celebrations alike.
Awards
- Michelin-selected restaurant on MICHELIN Guide Tokyo 2024 & 2025
Hours and information
- Breakfast
- 7:00 am – 10:30 am (Last Order at 10:00 AM)
- Lunch
- 11:30 am (last order at 4:30 pm)
- Afternoon Tea
- 11:30 am – 6:00 pm (Last order at 6:00 pm)
- Dinner
- 5:00 pm – 11:30 pm (Last course order at 9:30 pm and à la carte order at 10:30 pm )
- Location
- Seventh Floor
Signature Dishes
ROASTED RED SNAPPERBroad Beans, New Potatoes
SPICED CHICKPEA TAGINE
TRIPE À LA PROVENÇALwith SÉZANNE Sourdough
MARUNOUCHI WAGYU CHEESEBURGER
DODINE OF MEGUMI GAMO FROM AICHIBoudin Noir, Pickled Vegetables
OSCETRA CAVIARSour Cream, Potato Rösti
Meet the Team
Raul Savi
ChefWith a passion for making the most of every ingredient, Chef Raul Savi brings a “nose-to-tail” and “root-to-shoot” approach to MAISON MARUNOUCHI. Blending a classical culinary background with fresh enthusiasm, Chef Savi is elevating the offerings at our dynamic French bistro, with a focus on high-quality meats and preserved foods. Prior to joining the Four Seasons team, Savi made his mark at a two-Michelin-starred restaurant in Whatley Manor, England, along with playing an instrumental role in the launch of an innovative food truck by the Chef Niall Keating. Chef Savi’s philosophy continues to be centred around a deep respect for ingredients.
“Life as a chef is filled with never-ending learning and discovery. Food has a way of surprising you, and I like surprises!”
Patrick Thibaud
Executive Pastry ChefWith more than 17 years in the world of haute pastry, Pastry Chef Patrick Thibaud brings a finely honed sweet sensibility to Four Seasons Hotel Tokyo at Marunouchi. Marrying diligent precision with fresh creativity, his pastry-making approach is centred around “the architecture of taste,” a complex yet seamless confluence of multiple flavours and textures that unfold with each bite, keeping the palate engaged and interested. At MAISON MARUNOUCHI, the focus is on “the French connection,” classical desserts reimagined with playful touches and interactive elements. Chef Thibaud finds the entire process of bringing a new idea to life deeply satisfying, from brainstorming and recipe-testing to working together with his team to deliver a dessert that evokes smiles of delight and wonder.
“Being a pastry chef in Japan is an absolute pleasure, thanks to the availability of incredible ingredients and the focus on grasping each and every technique.”
Events
- Available year roundReserve now
Course Menu
Perfect for sharing with colleagues of friends, our specially curated course menu features fine seasonal ingredients transformed into simple yet refined chef-recommended dishes. Price starts at JPY 11,000. - May 16 – June 15Reserve now
Melon Afternoon Tea
Infused with the sweetness of peak-season melons, this afternoon tea experience is a tribute to early summer’s bounty. Honeydew, cantaloupe, and muskmelon take centre stage in a selection of artfully crafted sweets, each showcasing the unique nuances of its variety. Weekdays: JPY 7,900; weekends and public holidays: JPY 9,100. - Available year roundReserve now
Wine Pairing Experience
Complement both your meal and your unique palate with fine wines thoughtfully selected by our sommelier. Price starts at JPY 6,500 for three pairings.
More Dining Options
DetailsThe Bar and Champagne Lounge
Framed by gliding Shinkansen trains and the iconic Tokyo cityscapes, The Bar and Champagne Lounge is a stylish and intimate gathering spot to catch up, relax and dine in style. Perfect for after-work drinks, pre-dinner aperitivo or a nightcap, our bartending team presents creative cocktails and refined classics along with an eclectic selection of champagnes by the glass, curated by Sommelier Nobuhide Otsuka. Enhance your experience with caviar and delectable cuisine by internationally acclaimed chef Daniel Calvert.
DetailsSÉZANNE
Join Executive Chef Daniel Calvert for dynamic French cuisine, crafted with a light touch and plated with precision at three-Michelin-starred SÉZANNE. Our show kitchen invites you to engage with the cooking journey, while Andre Fu’s interiors speak a language of relaxed luxury. With seasonally updated menus, an eclectic champagne selection, and classical desserts by our pastry team, there’s always something new to discover.
DetailsIn-Room Dining
Ideal for time-zone–hopping travellers, impromptu meetings or quiet nights in, our in-room menu features everything from French cuisine to the Zen-like charm of a Japanese breakfast, making dining in your room a special occasion at any time of the day.